Caldo Callego (spanish Vegetable And Sausage

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Title: CALDO CALLEGO (SPANISH VEGETABLE AND SAUSAGE
Categories: Spanish, Pork, Vegetables, Soups/stews, Meats
Yield: 4 servings

2 ts Olive oil
1/2 c Chopped onion
3 Garlic cloves, minced
1 qt Water
2 Pkts instant beef broth and
-seasoning mix
1 Pkt instant chicken broth
-and seasoning mix
6 oz Pared and diced potato
1 c Seeded and diced canned
-Italian tomatoes
1/2 c Diced carrot
1 Bay leaf
6 oz Cooked veal sausage, sliced
4 oz Draines canned chick-peas
-(garbanzo beans)
1 c Cooked chopped kale
1 tb Minced fresh parsley
1/2 ts Oregano leaves
1/4 ts Pepper

In a 3- to 4-quart saucepan heat oil over high heat.
Add onion and garlic; saute until onion is
translucent, 1 to 2 minutes. Add water and broth
mixes and stir until dissolved. Reduce heat to low
and add potatoes, tomatoes, carrot and bay leaf; cover
and let simmer until vegetables are tender, 35 to 40
minutes. Add remaining ingredients and cook until
sausage and chick-peas are heated through, about 5
minutes longer. Remove and discard bay leaf before
serving.

Makes 4 servings, about 1 1/3 cups each.

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Posted by Fred Peters.

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